This one pot chili mac is chili and mac and cheese in one hearty skillet dinner. Ground beef, chili beans, tomatoes, and chili seasoning simmer with small macaroni until the pasta is tender, then everything is finished with plenty of melted Colby Jack cheese. It comes together in about 40 minutes with a single pot to wash.
Table of Contents
Why This Chili Mac Works
The macaroni cooks right in the chili, so the pasta soaks up all the flavor and its starch thickens the sauce. Milk makes the base creamy and mellows the spice, and stirring in the cheese at the end keeps it smooth instead of stringy. It is filling, budget friendly, and a reliable hit with kids and adults.
- One pot, no separate pasta to boil.
- Uses pantry staples and canned goods.
- Creamy, cheesy, and lightly spicy.
- Leftovers taste even better the next day.
Ingredients
The full amounts are in the recipe card below.
- 1 1/2 pounds ground beef
- 1 large onion, diced
- 1 can (15.5 ounces) chili beans, undrained
- 1 can (14.5 ounces) petite diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 packet (1.25 ounces) chili seasoning mix
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground cumin
- 1 cup milk
- 1 1/2 cups small elbow macaroni, uncooked
- 8 ounces Colby Jack cheese, shredded and divided
Shred the cheese from a block. It melts more smoothly than the pre-shredded kind.
How to Make Chili Mac
Brown the Beef
Season the ground beef and onion with the salt and pepper and cook in a large, deep pot over medium-high heat, breaking up the meat, until no pink remains. Beef is safe once it reaches 160°F according to the USDA. Drain off the excess fat and return the beef to the pot.
Add the Sauce and Pasta
Stir in the chili beans, diced tomatoes, tomato sauce, chili seasoning, garlic powder, cumin, and milk. Bring to a boil, then stir in the macaroni, making sure it is mostly covered by liquid.
Simmer
Reduce the heat to low, cover, and cook for 12 to 15 minutes, stirring every few minutes, until the macaroni is tender and the sauce has thickened. If it looks dry, add a splash of milk or broth.
Melt in the Cheese
Turn off the heat and stir in half of the cheese until melted. Sprinkle the remaining cheese on top, cover, and let it sit for 5 minutes so the cheese melts. Serve hot.
How to Serve Chili Mac
Top with sour cream, sliced green onions, cilantro, or crushed tortilla chips, and serve with cornbread or a green salad. It also makes a good potluck dish. If you enjoy Tex-Mex pasta dinners, try our one pot beef taco pasta or our one pot taco spaghetti.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta keeps absorbing sauce, so reheat with a splash of milk or broth in a pot or the microwave. Chili mac can be frozen for up to 3 months, though the pasta will be softer after thawing.
Tips and Variations
- Use small macaroni so it cooks in the time the sauce simmers.
- Stir often near the end so the pasta does not stick to the bottom of the pot.
- Use ground turkey or chicken for a lighter version.
- Add corn, diced bell pepper, or jalapeño for more texture and heat.
- Use beef broth instead of milk for a more traditional chili flavor.
- Top with extra cheese and broil for 2 minutes for a bubbly finish.
- Looking for a hearty beef dinner? See our ground beef taco bar.
FAQ
What is chili mac?
Chili mac is a one-pot dish that combines chili with macaroni and cheese. The pasta cooks in the chili sauce and the cheese is stirred in at the end.
Can I use canned beans other than chili beans?
Yes. Kidney, pinto, or black beans all work. Drain and rinse them, and add a splash of extra liquid.
Why is my chili mac too thick or too thin?
If it is too thick, stir in a little milk or broth. If it is too thin, let it sit uncovered for a few minutes, since the pasta keeps absorbing liquid.
Can I use gluten-free pasta?
Yes. Use a small gluten-free pasta, check it a few minutes early since the cooking time can differ, and add a splash of extra liquid if needed. Check that your chili seasoning is gluten-free too.
Can I make it ahead?
Yes. It reheats well and tastes even better the next day, so it works for meal prep.
One Pot Chili Mac
Ingredients
Main Ingredients
- 1.5 lb ground beef
- 1 large onion diced
- 15.5 oz chili beans 1 can, undrained
- 14.5 oz petite diced tomatoes 1 can, undrained
- 8 oz tomato sauce 1 can
- 1.25 oz chili seasoning mix 1 packet
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 cup milk
- 1.5 cups small elbow macaroni uncooked
- 8 oz Colby Jack cheese shredded and divided
Instructions
Cooking
- Season the ground beef and onion with the salt and pepper and cook in a large, deep pot over medium-high heat, breaking up the meat, until no pink remains (160°F/71°C). Drain the fat and return the beef to the pot.
- Stir in the chili beans, diced tomatoes, tomato sauce, chili seasoning, garlic powder, cumin, and milk. Bring to a boil, then stir in the macaroni.
- Reduce the heat to low, cover, and cook 12 to 15 minutes, stirring every few minutes, until the macaroni is tender and the sauce has thickened.
- Turn off the heat and stir in half of the cheese until melted. Sprinkle the rest on top, cover, and let sit 5 minutes. Serve hot.
